jamaican jerk chicken

Name: Jamaican Jerk Chicken
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 medium onion roughly chopped; 6 green onions roughly chopped; 4 clove(s) garlic peeled; 2 habanero peppers stem removed; 1 inch piece ginger peeled roughly chopped; 3 tablespoon(s) soy sauce; 2 limes juiced; 2 tablespoon(s) brown sugar; 1 tablespoon(s) fresh thyme leaves; 3 teaspoon(s) allspice; 1/2 teaspoon(s) ground nutmeg; 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) fresh ground black pepper; 2 1/2 - 3 pound(s) bone in skin on chicken legs or thighs

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Beth Pierce

Ofallon, MO

Updated on Jul 18, 2021

This Jamaican Jerk Chicken recipe brings the flavors of garlic, spicy peppers, ginger, allspice, nutmeg and cinnamon together in the most flavorful chicken marinade ever. The flavors really come together well and the aromas from the chicken on the grill will make your mouth water. I like to make it with chicken legs and thighs however even though it is not traditional you could do it with boneless skinless chicken breasts. For a complete meal serve with mango salsa, sweet potato fries, and cherry lemonade.

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This Jamaican Jerk Chicken is a spicy yet abundantly flavorful recipe made with an easy marinade that is prepared in a food processor in about ten minutes. The post includes instructions for grilling or baking.

prep time 15 Min

cook time 40 Min

method Grill

yield 4 serving(s)

Ingredients

1 medium onion roughly chopped
6 green onions roughly chopped
4 cloves garlic peeled
2 habanero peppers stem removed
1 inch piece ginger peeled roughly chopped
3 tablespoons soy sauce
2 limes juiced
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves
3 teaspoons allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground black pepper
2 1/2 - 3 pounds bone in skin on chicken legs or thighs

How To Make jamaican jerk chicken

Step 1

Combine the onion, green onions, garlic, habanero peppers, ginger, soy sauce, lime juice, brown sugar, thyme, allspice, nutmeg, cinnamon, and pepper in a food processor. Pulse several times to combine the ingredients.

Step 2

Pour into a heavy duty seal bag and add the chicken legs and thighs to the bag. Place the bag in the refrigerator and marinate for 3-4 hours.
Step 3

Preheat the grill to medium high heat. Using tongs remove the chicken from the marinade and place on the grill over direct heat. Discard any remaining marinade. Cook until slightly blackened and charred. Move the chicken to indirect heat until it reaches an internal temperature of 160 degrees.
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